Time: 10 min.
Complexity: easily
Servings: 2

To ensure the scrambled eggs are soft and fluffy, like a cloud, cook them over low heat in butter, whisking constantly until they set. Add the Mexican salsa a couple of minutes before they're done. Serve sprinkled with cheese and fresh cilantro for a delicious, nutritious breakfast.

Ingredients:

• 6 eggs
• 2 tablespoons salted butter
• 1/3 cup mild salsa with chopped vegetables
• 1/4 cup shredded Mexican cheese mix
• 1 tbsp chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, salsa sauce, cheese, cilantro

We recommend

Preparation:

Step 1
• In a large bowl, beat eggs with 2 tablespoons water until foamy.
Step 2
• In a large nonstick skillet, melt the butter over medium-low heat. If it immediately sizzles, the pan is too hot. Allow the butter to melt slowly. Tilt the pan to spread the butter and coat the bottom and sides.
Step 3
• Add the beaten eggs to the skillet and cook until set on the bottom, 2 to 3 minutes.
Step 4
• Whisk, then cook again without stirring. Continue cooking, stirring, until the eggs are about three-quarters set, then add the salsa. Increase the heat slightly and cook, stirring the salsa into the eggs, until the desired consistency is reached. Sprinkle with cheese and cilantro.

Votes: 1